Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice
Abstract:The bitter gourd is bringing health benefits to human; however bitterness of the fruit limits its therapeutic effects. Fermentation processes have been reported to be able to reduce the bitterness of the bitter gourd. In this study, effects of fermentation factors including time (0, 12, 24, 36, 48, 60 and 72h), temperature (20, 25, 30, 35 and 40℃) and inoculum volume (v/w) (0, 1, 5, 10, 15 and 20%) of Lactobacillus plantarum on pH, total soluble solids (TSS), total phenolic content (TPC), antioxidant capacity … Show more
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